Heat the oil in a medium size saucepan over medium-high heat. Add the onion and cook while stirring, about 1 minute. Add the garlic and cook until fragrant, about 5 seconds. Add the rice, cumin, and 1/2 tsp salt and stir to combine. Pour in the vegetable broth and beans and bring to a boil.
When it begins to boil cover the pan and reduce the heat to low. Cook on low covered, DO NOT REMOVE THE LID!, for 20 minutes.
Take the pan of the heat, KEEP THAT LID ON!, and let sit for 15 more minutes.
Now you can remove the lid and gently fluff the rice with a fork. Transfer rice to a serving bowl and season with salt and pepper if necessary. Sprinkle with fresh cilantro and serve with lime wedges on the side.
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